Rose Petal Cookies Food

CANDIED ROSE PETAL AND CHOCOLATE COOKIES

Steps:

• 1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper. In a large microwave-safe bowl, melt butter, sugar, and brown sugar together in a microwave for 15 to 30 seconds on low power. Let the butter-sugar mixture cool just a bit then blend in the egg and egg yolk. Add the heavy cream and rose spread. Stir until just combined and set aside. Do not overmix.
• 2. In a medium bowl, sift together the flour, baking soda, and salt and carefully fold into the wet mixture. Gently add the chocolate, mixing it well. Freeze the dough just until cold and firm, about 5 minutes.
• 3. Using a 2-ounce ice cream scoop, drop the dough 3 inches apart onto prepared cookie sheet. Bake for 10 to 12 minutes, or until the edges of the cookies begin to brown. Transfer the cookies to a rack to cool.

ROSE PETAL COOKIES

Steps:

• Combine sugar and butter in a large bowl. Beat with an electric mixer until light and fluffy, about 5 minutes. Beat in eggs and rose water. Stir in rose petals.
• Combine flour, baking powder, and salt in a separate bowl. Mix into the dough. Cover and chill dough for at least 1 hour, or overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Line baking sheet with parchment paper.
• Roll out dough on a lightly floured surface to about 1/3-inch thickness. Cut into shapes with a shaped cutter, or simply cut into rectangles or squares. Place cookies 1 inch apart on the prepared baking sheet.
• Bake in the preheated oven until light and crisp, 6 to 8 minutes. Cool completely before serving.

ROSE PETAL COOKIES

Steps:

• Put the sugar, flour, and butter into the bowl of a food processor. Whiz until the mixture resembles fine bread crumbs, then pulse in the rose petals and lemon zest, and transfer to a large bowl.
• Bring it together with your fingers, then lightly knead until smooth.
• Preheat the oven to 325°F (160ºC), and then line two cookie sheets with parchment paper.
• Take walnut-sized pieces of the cookie dough and roll into balls between your palms. Put the dough balls on the cookie sheets and press down lightly with a fork to flatten them. Bake in a preheated oven for 10 to 12 minutes until lightly golden and set.
• Remove from the oven and let cool for a couple of minutes on the cookie sheets, then transfer to wire racks to cool. These cookies keep for up to a month in an airtight container or sealed plastic bag.

ROSE PETAL TART

Steps:

• Wash and pat dry rose petals, brush them with slightly whipped egg white and coat them in sugar; spread on a sheet of greased paper and let dry completely.
• Preheat oven 200°C.
• Roll out puff pastry until very thin, put it in a heart-shaped buttered ovenproof dish (pan) leaving an outer edge of about 2 cm, fold the edge inward.
• Prick the bottom with a fork and put the dish in the fridge for 15 minutes.
• Blind bake the pie shell in the preheated oven for 12-15 minutes.
• Meanwhile whip the yoghurt in a bowl with the egg yolk, rose water and the 2 tbsp sugar.
• Whip the cream and slowly fold it in the yoghurt mixture.
• Pour the yoghurt mixture in the puff pastry shell and bake at 180°C for 20 minutes.
• Let it cool to room temperature and then chill until completely set.
• Decorate with rose petals and serve.
• (Variations: you can use flavoured yoghurt such as vanilla or coconut or pineapple…use your fantasy!).